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Ingredients
- 3 large eggs, lightly beaten
- 1 cup shredded Fontina cheese
- 1/2 cup half-and-half
- 1 large ripe tomato, thinly sliced width-wise
- 8 ounces fresh mozzarella, cut into 6 thin slices
- 1 (9-inch) unbaked deep-dish pie-crust
- Seasoning salt to taste
- Pesto for serving
Directions
- Preheat the oven to 350 degrees F.
- In a medium-sized bowl, combine the eggs, Fontina cheese and half-and-half and mix well.
- Arrange the tomato slices overlapping the mozzarella slices in the bottom of the pie-crust.
- Sprinkle with seasoning salt.
- Spoon in the cheese mixture and bake for about 30 minutes, or until the crust turns golden and the cheese is thoroughly melted.
- Cool to room temperature before serving.
- Serves 6 to 8
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